MRS H.S BALL'S CHICKEN PASTA BAKE
INGREDIENTS:
2 large (about 500g) chicken breast fillets
1 1/2 cups (175g) small dried penne pasta
1/2 cup Mrs.H.S.Ball's Original chutney
260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
1 cup (150g) frozen peas
1 cup (70g) broccoli florets
1 1/4 cups (310ml) tomato pasta sauce
1/2 cup (40g) coarsely grated light cheddar
METHOD:
Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through.
Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
Meanwhile, cook the pasta following packet directions until al dente.
Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture,Mrs.H.S.Ball's Original and pasta sauce in a large bowl.
Divide among four 2-cup (500ml) capacity ovenproof dishes.
Sprinkle the cheddar over each dish.
Bake for 15 minutes or until heated through.
